Pickled Eggs & Red Beets
Yield
1 batchPrep
15 minCook
25 minReady
5 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
beets
|
*
|
||
|
eggs
hard boiled |
*
|
||
| ¼ | cup |
brown sugar
|
*
|
| ½ | cup |
vinegar
|
|
| ½ | cup |
water
cold |
|
| 1 | stick |
cinnamon
|
*
|
| 3 |
cloves, whole
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
beets
|
*
|
| 1 | x |
eggs
hard boiled |
*
|
| 59 | ml |
brown sugar
|
*
|
| 118 | ml |
vinegar
|
|
| 118 | ml |
water
cold |
|
| 113 | g |
cinnamon
|
*
|
| 3 | each |
cloves, whole
|
*
|
Directions
Boil young beets until tender.
Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves.
Let beets stand in this mixture for several days.
Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using.
